Red Thai Coconut Curry with Eggplant
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

Ingredients for - Red Thai Coconut Curry with Eggplant

1. Extra-firm tofu - 1 (12 ounce) package
2. Light coconut milk - 2 (14 ounce) cans
3. Thai red curry paste - 2 tablespoons
4. Eggplant, cut into 1-inch cubes - 1 medium
5. Onion, chopped - 1 large
6. Red bell pepper, cut into thin strips - 1 medium
7. Packed dark brown sugar - 2 tablespoons
8. Tamari - 1 tablespoon
9. Rice vinegar - 1 tablespoon
10. Salt - 1 teaspoon
11. Frozen peas - 1 (10 ounce) package

How to cook deliciously - Red Thai Coconut Curry with Eggplant

1. Stage

Wrap tofu in several layers of paper towels. Place in a colander in the sink. Set a plate on top of tofu and weigh down with a large, heavy can. Let stand for at least 20 minutes.

2. Stage

Meanwhile, shake cans of coconut milk well prior to opening. Pour 1/2 of 1 can into a large saucepan. Bring to a simmer over medium heat. Whisk in curry paste until well blended. Add eggplant, onion, and bell pepper, stirring well with a rubber spatula to prevent breaking of tender eggplant during cooking.

3. Stage

Stir remaining 1 1/2 cans coconut milk, dark brown sugar, tamari, rice vinegar, and salt into the saucepan. Mix well. Increase heat and bring to a boil. Reduce heat to low and simmer until thickened, about 20 minutes.

4. Stage

Unwrap tofu and cut into bite-sized cubes. Stir into curry mixture. Cook until heated through, about 5 minutes. Add peas and cook until warm, 1 to 2 minutes more.